Global cuisine [videorecording] : Indian and Japanese.
Contributor(s): Video Education Australasia
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Publisher: Bendigo, Vic. : VEA, 2012Description: 1 videodisc (19 min.) : sd., col. ; 4 3/4 in.Subject(s): Indian cooking | Cooking, Japanese | International cookingDDC classification: 641.5954 Summary: "The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding"--container.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Media Resources | Taylor's Library-TC | 641.5954 GLO 2012 (Browse shelf) | 1 | Available | CALSH,25000,02,CL | 1000529181 |
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| 641.595 SOL The complete Asian cookbook / | 641.595 SOL 2013 The complete Asian cookbook. | 641.595 SOL 2013 The complete Asian cookbook. | 641.5954 GLO 2012 Global cuisine | 641.5954 NAR 2004 Monsoon diary : | 641.59595 GOO 2014 Goo Chui Hoong's lite Malaysian favourites / | 641.59595 GOO 2014 Goo Chui Hoong's lite Malaysian favourites / |
"Program support notes available on www.VEA.com.au"--container.
"The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding"--container.
DVD